Did you know that I didn't eat any meat except chicken and fish for 10 years? That is why you see so many chicken recipes on here! Recently I started another self-experiment with adding other meats back into my life. Why, you ask? Because I have found meat that I am actually willing to put into my body from ButcherBox. It is all organic, grass-fed, no antibiotics, all the good stuff. Starting with this Dijon Pork Chops.
Stomach issues and learning what can be in conventional meat sources really turned me off from red meat. However, this past year I found myself really wanting some steak and pork. So instead of depriving that craving, I looked into some better meat sources that I felt comfortable putting into my body. ButcherBox is a Whole30 Approved company, so I decided to try it out. What was the worst that could happen? My stomach pains for a few days? It was worth a shot! The first few meals that I added small amounts back, I didn't feel great, but it got better and I enjoyed every bit of this meat! I am not eating it at every meal, but when I want something special, I can confidently say that I will eat beef and pork now. We have these Dijon Pork Chops at least once a month these days.
I say all this to tell you that my diet is not perfect (no one is), it is constantly changing to fit what feels best to my body, and that it is ok to experiment on yourself! So here is my very first recipe that I made with a pork chop that I want to share with you!
Tips for this recipe:
- If your sauce is not thickening, add some arrowroot powder (start with a small amount). Some coconut kinds of coconut milk are thicker than others.
- If you have leftover sauce, freeze it and save it for another meal. It goes really well over salmon too!
Dijon Pork Chops
Ingredients
- 2 Pork Chops
- 1 cup coconut milk
- 2 tablespoon Dijon mustard
- 2 tablespoon ghee
- 1 tablespoon dried dill
- 1 tablespoon garlic- minced
- 1 small white onion- diced
- 1 tablespoon parsley
- 1 teaspoon red pepper flakes
Instructions
- Heat ghee in a pan (I like a cast iron pan) to medium heat. Pat dry pork chops and season with salt and pepper then add them to the pan. Cook the pork chops until they are almost cooked through, but not completely. Remove them from the pan.
- To that same pan add your onion and garlic and sautee these two until the onions are translucent.
- When onions are ready, add coconut milk, dijon mustard, garlic, dill, red pepper flakes and parsley. Simmer this mixture until it started to get thick. If it needs help to thicken you can add a teaspoon arrowroot powder.
- When the sauce is thickened to your liking, add pork chops back to the pan to finish cooking.
- Pour sauce over pork chops, serve and enjoy! I like to make roasted potatoes and Brussel sprouts for sides with this meal!
Notes
- If your sauce is not thickening, add some arrowroot powder (start with a small amount). Some coconut kinds of coconut milk are thicker than others.
- If you have leftover sauce, freeze it and save it for another meal. It goes really well over salmon too!
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